Here is another safe alternative to eating cookie dough!
Peanut Butter Cookie Dough Frosting
Yield: About 2 cups of peanut butter cookie dough
-1/4 cup unsalted butter, room temperature
-1/4 cup granulated sugar
-1/4 cup brown sugar
-1/2 cup peanut butter (chunky or smooth will both work, so pick your favorite kind)
-3/4 cup all-purpose flour
-pinch of salt
-1 1/2 teaspoons whole milk (add more if you prefer a more wet dough)
-1 teaspoon vanilla exract
1. With an electric mixer, cream together the butter and sugar at medium speed.
2. Mix in the peanut butter and vanilla; beat well.
3. Stir in the flour and salt until doughy.
4. Stir in the milk and beat until fluffy.
5. Frost cupcakes. Or eat!
For this cupcake, I used my safety net of Pillsbury Moist Supreme Devil’s Food Cake Mix, and added a cup of NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate morsels into the batter. Once cooled, I topped it with the peanut butter cookie dough frosting. We can call it a Death by Peanut Butter cupcake (until I can think of something better).